Lets compare vitamin content per 5 ounces of Soy Flour, defatted vs Broccoli:
Soy flour, defatted has 9.8 times more Vitamin B1, 2.2 times more Vitamin B2, 4.1 times more Vitamin B3, 3.5 times more Vitamin B5, 3.3 times more Vitamin B6 and 4.8 times more Vitamin B9 than Raw Broccoli.
While Raw Broccoli contains 15.5 times more Vitamin A, more Vitamin C, 6.5 times more Vitamin E and 24.8 times more Vitamin K than Soy flour, defatted.
Both Soy flour, defatted as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Soy Flour, defatted vs Broccoli:
Soy flour, defatted has 5.1 times more Calcium, 83 times more Copper, 12.7 times more Iron, 13.8 times more Magnesium, 14.4 times more Manganese, 10.2 times more Phosphorus, 7.5 times more Potassium and 6 times more Zinc than Raw Broccoli.
While Raw Broccoli contains 1.5 times more Selenium, 1.7 times more Sodium and 12.3 times more Water than Soy flour, defatted.
Comparison of macro-nutrients per 5 ounces:
Soy flour, defatted has 9.6 times more Energy, 3.3 times more Fat, 9.6 times more Omega 6, 5.1 times more Carbohydrate, 9.7 times more Sugars, 6.7 times more Fiber and 18.2 times more Protein than Raw Broccoli.
Both Soy flour, defatted and Raw Broccoli have similar amounts of Omega 3 per 5 oz.
Both Soy flour, defatted as well as Raw Broccoli have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.